Roast carrots and avocado Winter salad

This weekend has been all about nesting and, even though we wanted to indulge into all the junk food in the world, we have managed to stay quite healthy-ish (apart from the occasional chocolate debacle on Sunday). However, we’ve still had some delicious dishes on our table. This wonderful warm salad feels like a treat although is full of vitamins, proteins and nutrients. It’s our take on one of Jamie Oliver’s recipes from this book. Our version is a little bit lighter than the original because we have avoided the bread and the soured cream and have added a little bit of protein in the form of crispy grilled chicken. Here you have the recipe…You’ll need (serves 2):

250 g. small carrots
1 teaspoon cumin seeds
1 small dried chilli, crumbled
A pich of sea salt
A pinch of black pepper
1 clove of garlic, peeled
2 springs of fresh thyme, leaves picked
Extra virgin olive oil
White vinegar
1 orange, halved
1 lemon, halved
1 ripe avocado, halved, peeled and sliced
Red Wine vinegar
2 handfuls of mixed Winter salad (we chose cress and rocket)
2 tablespoons mixed seeds toasted
2 small chicken breasts, cut into 4 cm piecesPreheat the oven to 180º. Parboil the carrots in boiling water for 10 minutes.
Get a pester and mortar and smash up the cumin seeds, chilli, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a paste. Add enough extra virgin olive oil to cover the paste and a good swig of white vinegar. Stir together.
Drain the carrots and put them into a roasting tray. Pour your dressing over the carrots and add the orange and lemon halves (cut-side down).
Place in the oven for 35 minutes.While the carrots are roasting, grill the chicken breasts.
Remove the carrots from the oven whn they are golden. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra virgin oliv oil and a little swig of red wine vinegar.Place the slices of avocado, salad, carrots and grilled chicken in a plate. Pour the orange and lemon juice dressing, sprinkle over your toasted seeds and drizzle over some extra virgin olive oil if needed.

And there you have it! A fulfilling delicious spicy salad that will keep you healthy this Winter. (You can have chocolate pudding afterwards. Totally guilt free).

What a simple and delicious dinner idea. Thank you so much for sharing and I think I like your version better. I am in need of dinner ideas for the this weeks suppers and this one will make the cut.
Texas Jakhttp://www.novermyhead.com

Well, this takes a little while to prepare because of the roasted carrots. But it’s really worth it!
Last year we posted five quick and healthy recipes under the name Healthy lunch series. Take a look if you want, maybe you get some ideas!
xx